Leek Quiche
(1 vote)
(1 vote)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
4221
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,221 cal. | (201 %) | ||
| Protein | 104 g | (106 %) | ||
| Fat | 344 g | (297 %) | ||
| Carbohydrates | 183 g | (122 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.7 g | (72 %) |
more nutritional values
| Vitamin A | 4.4 mg | (550 %) | ||
| Vitamin D | 14.8 μg | (74 %) | ||
| Vitamin E | 16.7 mg | (139 %) | ||
| Vitamin K | 393.9 μg | (657 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 28.5 mg | (238 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 1,019 μg | (340 %) | ||
| Pantothenic acid | 7.6 mg | (127 %) | ||
| Biotin | 101.7 μg | (226 %) | ||
| Vitamin B₁₂ | 8.7 μg | (290 %) | ||
| Vitamin C | 184 mg | (194 %) | ||
| Potassium | 3,413 mg | (85 %) | ||
| Calcium | 1,709 mg | (171 %) | ||
| Magnesium | 254 mg | (85 %) | ||
| Iron | 12.6 mg | (84 %) | ||
| Iodine | 126 μg | (63 %) | ||
| Zinc | 13.7 mg | (171 %) | ||
| Saturated fatty acids | 207.6 g | |||
| Uric acid | 649 mg | |||
| Cholesterol | 1,925 mg | |||
| Complete sugar | 47 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 450 grams Puff pastry dough (frozen)
- 3 stalks Leeks
- 2 Tbsps butter
- 5 eggs
- 250 milliliters Whipped cream
- 150 grams Sour cream
- 100 grams freshly grated Cheese (such as Bergkäse)
- salt
- freshly ground peppers
- freshly grated Nutmeg
- Pastry flour (for the work surface)
- butter (the the pan)
Preparation steps
1.
Thaw the puff pastry.
2.
Preheat the oven to 200°C (approximately 390°F).
3.
Cut the leek lengthwise, rinse, trim and cut into thin rings. Sauté briefly in a pan with 2 tablespoons of butter, remove from the heat and cool.
4.
Mix the eggs with the heavy cream, crème fraîche and grated cheese. Season with salt, pepper and nutmeg.
5.
Place the puff pastry on a floured surface and roll out slightly larger than the baking pan. Line a buttered baking pan with the puff pastry. Press into the bottom and sides to create a crust. Arrange the leeks on the base, pour the egg mixture over the leeks, spread evenly and bake in the preheated oven for about 40 minutes.
6.
Let the quiche cool slightly, cut into pieces and serve warm.
